Suppression of depletion flocculation in oil-water emulsions: a kinetic effect of ß-lactoglobulin

T.B.J. Blijdenstein, T. van Vliet, E. van der Linden, G.A. van Aken

Research output: Contribution to journalArticleAcademicpeer-review

31 Citations (Scopus)

Abstract

This paper reports on creaming and flocculation in 10% (w/w) oil-in-water emulsions, stabilised by -lactoglobulin (-lg) and flocculated by dextran. Dextran and an additional amount of -lg were added at various concentrations after emulsion formation. A substantial effect of the -lg concentration was observed. At higher -lg concentrations, a larger dextran concentration was required to induce network formation. This effect was explained by a retardation of the flocculation process at larger -lg concentrations, shown by diffusing wave spectroscopy (DWS). This retardation was caused by the unexpectedly high apparent viscosity at low shear-rates of mixed solutions of -lg and dextran.
Original languageEnglish
Pages (from-to)661-669
JournalFood Hydrocolloids
Volume17
Issue number5
DOIs
Publication statusPublished - 2003

Keywords

  • thermodynamic incompatibility
  • protein
  • aggregation
  • polysaccharide
  • behavior
  • systems
  • milk
  • dispersions
  • spheres

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